Begin by scoring the beef short ribs in a criss-cross pattern about 1/8 to 1/4 inch deep on both sides. Pat the ribs dry with a paper towel.

In a measuring cup, combine all marinade ingredients, blending until smooth. The mixture should be thick yet pourable.

Coat the prepared beef short ribs thoroughly with the marinade and place in a ziplock bag. Refrigerate for 6 to 8 hours or ideally overnight.

Preheat a grill pan over medium heat for about 5 minutes. Brush with oil to prevent sticking.

Place the marinated ribs on the grill pan, cooking for approximately 8 to 10 minutes until charred and cooked to desired doneness.

Pour any leftover marinade into a saucepan and bring to a boil. Let simmer for about 10 minutes.

Serve the ribs garnished with sliced onions, green onions, and sesame seeds alongside warm rice and kimchi.